The At Home Chef!
A quiz about fine dining. 20 Questions.
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What does the term 'al dente' pasta mean?
Pasta that is underdone
Pasta that has little resistance when bitten
Pasta that is tossed in olive oil
Pasta that is overdone
These 'leaves' are often used to flavor soups and stews. They're usually removed before serving. Can you name them?
What ingredient is used to form the base of a bisque?
What type of protein is used to make an authentic bouillabaisse?
Name the two main ingredients used to make a brine?
Water and salt
Water and wine
Water and oil
Water and sugar
What is another term for calamari?
Commonly used in Mexican and Spanish cusine, what is chorizo made from?
What is removed in order to make clarified butter?
What type of alcohol is usually used to make a demi-glace?
A roux is used to thicken soups and sauces. There are three classic roux - white, brown and what?
Filet Mignon comes from the tail end of which cut of beef?
Foie Gras is made from the oversized liver of what animal?
Grand Marnier is a dark golden, brandy-based French Liqueur used in cooking. It has been flavored with what type of fruit peel?
Which is the hottest part of a pepper?
What does it mean to cut something 'julienne'?
Kobe beef comes from cattle raised in Kobe, Japan. These pampered cattle are massaged with Sake and drink a diet of what?
Native to the Mediterranean countries. They have been prized by gourmets for thousands of years. Can you name them?
Truffles are most commonly found under what type of tree?
What is blanching a vegtable?
Immersing it for a short time in boiling water
Sauteing it lightly in butter
Soaking it in cold water
Rubbing it with salt before cooking
How do you braise meat?
Brown first, cook in a small amount of liquid at low a temprature
Oven-cooked in an uncovered pan until well browned
Cook in skillet with a small amount of oil of direct heat
Place on a rack over boiling water in a covered pan
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